Tender haddock with an oozy cheesy topping and roast baby plum tomatoes baked in the oven for just 30 minutes. A delicious fish dinner idea to try
Ingredients
250g packet spinach
4 cod or haddock fillets
Salt and freshly ground black pepper
125g (4oz) mature Cheddar cheese, grated
1 level tsp dry mustard powder
1 medium egg
200g (7oz) small tomatoes on the vine
Olive oil, for drizzling
WEIGHT CONVERTER
grams
to
cups
Method
Set the oven to gas mark 6 or 200°C.
Cook the spinach according to the packet instructions. Drain it well and place in the base of an ovenproof dish.
Place the cod or haddock over the spinach and season well with salt and pepper.
Mix together the cheese, mustard, egg and seasoning. Divide the mixture over the fish.
Take the tomatoes off the vine, but leave the stalks on, place them around the fish. Drizzle over a little olive oil.
Bake the fish in the centre of the oven for 20-30 mins, or until the cheese melts and is a light-golden colour, and the fish feels tender when a knife is pressed into it. Remove from the oven and serve immediately.
Top Tip for making Fish rarebit with roasted tomatoes
Cookery Editor, Sue McMahon, suggests that leaving the stalks on the tomatoes adds colour - but they're obviously not to be eaten!
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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